Stick of Butter Rice
This quick and easy Stick of Butter Rice recipe has only 4 ingredients and is a fantastic side dish. It packs a punch of flavor and can be prepped in minutes!
A SIMPLE, FLAVORFUL RICE RECIPE
I know the recipe is called Stick of Butter Rice because it does use a stick of butter but I also thought about calling it French Onion Rice because that is the more dominant flavor. Whatever you decide to call it, I hope you call it good! With just 4 basic ingredients and a small amount of preparation, you can create flavorful rice dish that pairs perfectly with a ton of main dishes. It is the perfect “dump and go” recipe!
FREQUENTLY ASKED QUESTIONS
No need to rinse first.
Of course. If you are sensitive to sodium, or need to for diet purposes, you can absolutely use low sodium or no sodium added beef broth and canned French onion soup. In fact, I would absolutely recommend it if you are at all worried about the salt levels.
If that flavor profile isn’t for you, you could try a can of beef consomme instead of the French Onion soup. Keep in mind, the French onion soup is the dominant flavor so you’d basically just be making a beef rice if you didn’t add the onion soup.
Negative, nope, na-da, don’t do it! This will not turn out correctly if you use instant. The texture will be gross. Just stick to the long grain rice. If you really want to switch it up, try brown rice. That should work, but I haven’t personally tested it, so I can’t give specific suggestions on how to make it that way. I just know brown rice needs more cooking liquid and requires more time.
While this is a lovely side, you could add in some protein like cooked chicken, cooked pork, cooked and crumbled ground beef, etc. You could also add in some veggies like peas and carrots or mushrooms.
Keep leftovers in the fridge for up to 4 days. You can also freeze them for up to 3 months.
Reheat any leftovers in the microwave or in a baking dish in the oven, covered with foil until warmed through again.
This rice can be served with pretty much any type of protein you enjoy: chicken, beef or pork. Here are some suggestions to make this a meal:
–Roast Chicken
–Mississippi Pot Roast
–Air Fryer Garlic Butter Steak Bites
–Air Fryer Pork Chop Bites
–Pan Fried Pork Chops
–Crock Pot Cubed Steak
–Chicken Bundles
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- long grain white rice – no instant rice. See my FAQ’s above for more detail.
- beef broth– if you want a lighter version, try chicken broth. Also, please see my FAQ’s above about using low or no sodium options.
- condensed French onion soup– this is the primary flavor of this recipe to me, so make sure you have a good brand that you enjoy.
- unsalted butter– stick to unsalted butter since the broth and the soup both are salty already.
HOW TO MAKE STICK OF BUTTER RICE
Preheat the oven to 425°F. Spray an 8×8-inch baking dish with cooking spray. Add the rice, beef broth, and onion soup to the baking dish, and stir to combine.
Add the thinly sliced butter on top.
Cover with foil. Place in the oven and bake for 30 minutes. Uncover and bake an additional 30 minutes until the rice is tender.
Serve immediately.
CRAVING MORE RECIPES?
- Taco Rice
- Mom’s Spanish Rice
- 3-Ingredient Mexican Rice
- Beef Fried Rice
- Old Fashioned Dirty Rice
- Vegetable Fried Rice
- Chicken and Rice Casserole
- Instant Pot Dirty Rice
- Enchilada Rice
- Spam Fried Rice
- Cheesy Ground Beef and Rice Casserole
Stick of Butter Rice
Ingredients
- 1 cup long grain white rice
- 10 ounce can beef broth (can use low sodium)
- 10 ounce can condensed French onion soup (can use low sodium)
- ½ cup (1 stick) unsalted butter, thinly sliced
Instructions
- Preheat the oven to 425°F. Spray an 8×8-inch baking dish with cooking spray.
- Add 1 cup long grain white rice, 10 ounce can beef broth and 10 ounce can condensed French onion soup to the baking dish, and stir to combine.
- Add ½ cup (1 stick) unsalted butter, thinly sliced on top. Cover with foil
- Place in the oven and bake for 30 minutes. Uncover and bake an additional 30 minutes until the rice is tender.
- Serve immediately.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- If you are at all worried about sodium levels or if you think it might be too much salt for your liking, please purchase no/low sodium beef broth and French onion soup.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Holy sweet baby sh*tballs!!! This recipe is so freaking good! I made it tonight alongside grilled chicken and roasted asparagus. It came out perfect and everyone loved it. I just put a bunch of French onion soup and beef consommè in my online shopping cart so that I’ll be able to make this again. (I saw where someone suggested using consommè instead of beef broth.) And I WILL make it again! Thanks for this wonderful recipe.
Peggy I’m dying laughing! I think you won best comment!! Thank you SO much & thank you for commenting!!
I’ve tried leaving this comment already several times, so I’m going to try one more time. I made this last night on the stove top with a couple of modifications. It turned out really well despite not having an oven at the time. I will say that the baked version is more flavorful though but it was still good no doubt.
I had made a few modifications and it turned out good on stovetop. I’ll admit that it’s more flavorful baked, but it was still good despite not being able to bake it.
I’ve always loved this dish but unfortunately my oven isn’t working. I’m going to try it on the stovetop tonight and will let y’all know how it turns out.
We used Beef Consommé and is amazing!!
I took your suggestion and used consommé (which I had) instead of broth (which I didn’t have). It was amazing!
How much longer to cook if I do two in the oven at once?
Good question. I haven’t actually tested that out, I am sorry. Maybe someone else on here has tried making two and can give you an idea of how long it took them 🙂
Hi Julie!
I have not done two separate dishes at once but I have doubled the recipe and it is the same amount of time
I am wanting make this but add chicken boneless, skinless chicken breast. how would that be done without compromising the rice?
is there a stovetop version of this my oven is currently not working and I would really like to try this
Hi there! Oh no! I’m sorry, I haven’t actually tested this one on the stovetop – sorry!
I’ve been making this for a couple of years and it’s the perfect side dish!!
I’ve made it in my crock pot… it turned out great.
I put all ingredients in (basically following the original directions) the crock pot and cook it on low for 4 hours. that’s it!! so easy!
Thank you so much, Gretta! This is exactly the information I needed.
maybe try it in a Dutch oven on the stove top?
Drain and add 1/2 can of peas and diced carrots. Our kids eat every single bite!
Half the reason this recipe is SO good is that it’s SO easy! Thanks for providing this awesome recipe 🙂
Fantastic idea! That’s how you do it right there LOL
Great idea! Will add peas!
Thanks so much for this recipe! My family and I love it. I loved stick of butter rice as a kid and tried several recipes until I found yours, and it takes me back to the joy of my youth. This is the recipe I’ve been looking for all these years. It’s so good and is a keeper.
I’ve had this recipe at a gathering. Can it be cooked in a crock pot? It’s absolutely delish!!
Thanks so much Gaye! I have not tried it in a crock pot yet 🙂
Very tasty, super easy to make. I had leftover sliced mushrooms in the fridge so I added them on top of the butter slices before baking. It was like sautéed mushrooms and beefy rice. Yum! Served with a fried pork chop and peas.
This is really good. I have a hard time finding the can of onion soup, do you think I could swap it for a dry soup mix? If so, any idea how much liquid I would need to add?
When i made this i didn’t have that type of soup either, so i used cream of mushroom soup, added the dry onion soup mix w/same amount of broth as recipe. Only thing i may change next time is adding a tad bit more rice, like 1/4 Cup bcuz i think the dry mix is stronger than the soup version….. hope this helps!
Hi Susie- I know this is a SUPER late response, but I make this recipe with dry soup mix all the time because that’s what I keep on hand. (I have just never purchased condensed French onion soup before.) To do that, I use 1 1/4 c. of rice, a 10 oz. can of consommé, the French onion soup mix (obviously), and 2 c. of water. I upped the rice a little because the soup mix is supposed to be mixed with 2 cups of water, and I didn’t want it to become too salty. It’s delicious in my opinion!!!
I had a dry soup mix i used and it was, i dare say, even better! it was a French onion horseradish dry mix i bought on clearance somewhere. Wish I could find it again. I used stock instead of water with the packet.
The easiest side dish you will ever make. My kids love it too. Bonus.
Thanks so much Kim! I always love hearing when kids love the recipes!
trying this tonight but why does cook time at the top say 30 minutes but the directions say to cook 30 minutes covered and then 30 minutes uncovered?
Typo! Thanks for catching that!
Very delicious side dish! Took no time to put together! Served it with Fried Chicken Wings and Green Peas with Bacon. My sister and I really enjoyed it! Thank you for sharing!
Simply AWESOME!!!!!!
This sounds delicious as is but
I’m going to saute some fresh mushrooms and stir them in when it’s done. (as you suggested.)
I’m also considering throwing some sliced water chestnuts in with the rice while it’s baking.
I’m pretty sure that will qualify me as a “FANCY GIRL!!!”
I love sooooo many of your recipes. Thank you, Brandie.
That sounds AMAZING Barb! Fantastic idea!!
This looks so good – I printed off the recipe right away! Thank you!
My husband and I love this rice! Simple to make and is very flavorable.
Yes this is SO good!
Made this last night after you shared it. Oh my it is so good and so flavorful! My husband isn’t a fan of rice but this has so much flavor that it doesn’t taste like boring rice. Plus it has texture which I think helps. Thanks so much for a fabulous recipe (we served it with grilled chicken)